Updated: Oct 8, 2020
Prep Time: 10 minutes
Cook Time: 25 minutes
Skill Level: Easy
4 servings spaghetti or other pasta
4 tablespoon cannabutter
4 ounces pancetta (diced)
4 cloves garlic, minced
4 egg yolks
1/4 heavy cream
1 cup parmigiano reggiano
1/4 cup parsley
salt & pepper to taste
Start cooking the penne in well-salted water. Drain the cooked pasta reserving some water.
In a pan, melt cannabutter over medium-low heat, add garlic.
Cook the pancetta until crispy and remove from the heat.
Mix the egg yolk, heavy cream, and parmigiano reggiano in a bowl. If the sauce is too thick, add a bit of the reserved pasta water to thin.
Add the pasta to the bowl and toss.
Add the pancetta mixture, parsley, and pepper. Toss until well combined.